Tuesday 7 May 2013

Carrot Cake

Assalamu alaikum wa rahmatullahi wa barakatuhu!

This recipe is for Carrot Cake. I had a tonne of carrots lying in the fridge for a while, and so I decided to bake my Mum a Carrot Cake. The cake turned out really moist, because I used vegetable oil instead of butter. Usually, Carrot Cake is topped with a cream cheese icing but I didn't put any on this cake because I don't think it needed it. All this cake needs is a good cup of tea, and you're good to go!

A Simple List of Ingredients:

1. Shredded Carrots
2. Golden Sultanas
3. Light Brown Soft Sugar
4. Eggs
5. Sugar
6. Self-Raising Flour
7. Vegetable Oil
8. Salt
9. Ground Nutmeg
10. Ground Cinnamon
11. Vanilla Flavouring

Bismillah, let's bake some Carrot Cake!

Preheat the oven to Gas Mark 4.

Into a mixing bowl, place 6 ounces (1 and 1/4 cup) self-raising flour.

Chuck in 4 ounces (1/2 cup) sugar.

Along with 4 ounces (1/2 cup) light soft brown sugar.

Add 2 teaspoons ground cinnamon

Throw in 1/2 teaspoon salt.

Add 1/4 teaspoon ground nutmeg.

Add 1 teaspoon vanilla flavouring.

Pour in 3/4 cup vegetable oil.

Crack in 2 eggs

And give everything a good stir.

Add 1 and 1/2 cup shredded carrots.

And finally, 1/2 cup golden sultanas.

Give everything a final good stir.

Pour the mixture into greased and lined round cake tin. You could bake this in a square tin if you're in the mood.

Bake at Gas Mark 4 for about 40 minutes, or until fully baked. Allow to cool slightly before serving!

Slice and serve! I'm sure your Mum will love this - it's such a Mum kind of cake!


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